Cod Foam In Sauce

Preparation:

Preparation: Soak the isinglass in cold water and let it soften. In a non-stick pan, heat the oil, add the clove of garlic and let it brown over a moderate heat. Then add the cod fillets, thyme, wine and a pinch of salt. Cook over low heat for fifteen minutes. Season with salt and pepper and remove the garlic clove and the thyme sprig. Squeeze the gelatin well and melt it in a water bath. Put the cod in the blender together with the dissolved gelatine and the basil and blend until you get a homogeneous mixture. Whip the cream and add it to the fish preparation. Transfer everything into six individual molds and level the surface. Cover with cling film and refrigerate for at least four hours. Before serving, immerse the molds in boiling water for a few seconds and unmold onto serving plates. Slightly heat the tomato puree and pour it over the mousse. Decorate with a few basil leaves and serve immediately. Recommended wine: Franciacorta Pinot.